Chef Bill Fuller: Cooking With Fresh Pasta

Chef Bill Fuller, of the big Burrito Group, loves cooking with all kinds of fresh food made with fresh ingredients. So, this week he is in the Pittsburgh Today Live kitchen whipping up a recipe with fresh pasta.

Butternut Squash Ravioli, Arugula, Maytag Blue, Hazelnuts

Ingredients:
8 sheets Fresh Pasta Dough
1 ea. Egg
Filling
Corn meal
Extra virgin olive oil
Nub of butter
Hand full of arugula
About ¼ # Maytag blue cheese
¼ C. Crushed toasted hazelnuts
½ bu. Parsley, picked well

Directions:
1. Make pasta dough. Allow to rest for at least an hour and up to overnight.

2. Roll pasta to thinnest setting on pasta roller.

3. Whisk egg with a little water to make a light wash.

4. Lay a sheet of pasta dough across ravioli molds. Place approximately 1 oz. filling in each spot.

5. Brush lightly with egg wash. Place second sheet across.

6. Seal and cut with rolling pin. Dust sheet pan with cornmeal. Place raviolis on a tray sprinkled with cornmeal.

7. Repeat a lot.

8. Bring a pot of salted water to a boil.

9. Warm a large skillet. Add about a tablespoon of olive oil. Add thinly sliced garlic and allow to gently wilt until it softens.

10. Cook ravioli in boiling water. As soon as it floats, remove with hand strainer and place in pan with garlic. Add handful of arugula and om crumbled Maytag blue cheese.

11. Toss well. Adjust sauce with a little pasta water. Serve onto plates.

12. Top with extra Maytag blue cheese, parsley, and hazelnuts.

1:1:1 Fresh Pasta Dough
1 C. Semolina flour
Pinch of salt
1 ea. Egg, whisked
1 Tbs. Extra Virgin Olive oil

Directions:
1. Place flour and salt in bowl of mixer fitted with a paddle.

2. Start on slow. Add eggs. Work until it all comes together.

3. Turn out onto a floured board and knead for 5 to 10 minutes.

4. Wrap and place in refrigerator for at least an hour.

Note: For eggier pasta, replace 1 egg with 2 egg yolks.

Filling
1 ea. butternut squash
2 ea. Egg yolks, whisked
1 # mascarpone
¼ #. grated parmesan cheese
Salt and pepper to taste

Directions:
1. Split butternut squash lengthwise. Scoop out seeds.

2. Lightly oil cut faces, season with salt and pepper, and place face-down on a baking sheet.

3. Roast in a 350º oven until the thickest part of the squash is soft. Remove from oven and allow to cool enough to handle.

4. Scrape butternut meat into a bowl. Add egg, mascarpone, and Parmesan.

5. Mix well. Season with salt and pepper.

Note: Variations in size of the squash may necessitate adjusting the amounts of the cheeses.